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Amazing Stuffing.
Details
Ingredients
Ingredients Goose
- 1 goose
- 600 g “minipatissons”
- 1 Liter of Chicken Broth
- 30 cl white wine
Ingredients Stuffing
- 500 gr of turkey breast
- 200 gr of pork breast (grounded)
- 200 gr of chicken liver
- 200 gr onions
- 200 gr of cepes (or chanterel or any other mushroom you like)
- 1 Leek
- 4 Eggs
- 200 gr of grated parmesan cheese
- 100 gr of Risotto rice (round)
- 50 gr. of butter
- Parsley
- Salt and pepper
Method
- Ground the chicken/turkey brest, pork breast and chicken liver (if necessary)
- Clean up the mushrooms then mince
- Cisel/Mince the onions
- Mince the leek
- Clean the parsley and chop
- In a large cast iron pot, medium heat, using the butter, roast the onions (roussir), the add the leeks
- Add the mushrooms and let it cook for about 5 mn.
- Add the rice, let the rice become transparent
- Add 2 glass Chicken Broth (or of water), let it cook 10 mn, stiring (turn heat down if necessary).
- Pre-heat oven at 200 F
- Let the rice cool down, mix in the meat
- Add the grated Parmesan cheese
- Add the eggs, parsley, salt and pepper.
- Continue cooking slowly on the stove.Stir from time to time
- Dry the goose, add some pepper
- Stuff the bird with the stuffing
- If you have left over stuffing (and you will), place the cast iron casserole into the oven at 200-300 F.
- Place the goose into the oven for about 2h30m. Time will vary base on the size of the bird
- Wet often using the cooking juice, every 15-20 mn
- 10 mn before the end, remove some the grease, add some white wine to ‘deglace’ also some water and the cube.
- In the meantime, cook the minipatisson (full) for about 5-8 mn in boiling water.
- Reserve the goose (put aside), filter the cooking juice.
- Serve the goose with the risotto and the patisson finely sliced.
Note: the stuffing is excellent.
Quick View
| Traditional | |
|---|---|
| Serve | 8 |
| Preparation Time | 40 mn |
| Cooking Time | 3 h |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |